Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

BLOGGING OVER THYME(1)
11Ingredients
50Minutes
230Calories

Ingredients

US|METRIC
  • 1 pound butternut squash (peeled and cut into 3/4-inch chunks)
  • 1 pound Brussels sprouts (stems trimmed and sliced lengthwise in half)
  • 2 tablespoons extra virgin olive oil (+ 1 teaspoon)
  • 1/2 teaspoon sea salt (kosher)
  • ground black pepper (freshly)
  • 1/4 cup dried cranberries
  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 pinches salt
  • ground black pepper (freshly)
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    NutritionView More

    230Calories
    Sodium20% DV480mg
    Fat22% DV14g
    Protein10% DV5g
    Carbs9% DV26g
    Fiber28% DV7g
    Calories230Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium480mg20%
    Potassium850mg24%
    Protein5g10%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber7g28%
    Sugars6g12%
    Vitamin A260%
    Vitamin C200%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Casey 8 months ago
    Absolutely love this recipe, IRS been so long since I've made it and came to check it out again because I never wrote it down, cant seem to find the direction s anywhere. Not a very user friendly website

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